Chantilly Basket

Have ready a small quantity of warm clarified sugar boiled to a caramel height, dip ratafia cakes into it, and place them round the inside of a dish. Then cut more ratafia cakes into squares, dip them into sugar, pile them on the others, and so on for two or three stories high. After which line the inside with wafer paper, fill with sponge biscuits, sweetmeats, blanched almonds, and some made cream as for an apple pie, put some trifle froth over that, and garnish the froth with. rose leaves, or coloured comfits or caramel of sugar thrown lightly over the top.

Gum Paste For Ornamenting Cakes, Etc

Disolve gum dragon with water, strain it, and put it into a mortar with a little sifted sugar, pound it for half an hour, add some hair powder, and pound it again a quarter of an hour; it may be made of any colour by adding cochineal, gamboge, etc. Afterwards form it in what moulds you please.

Green Codlins, Frosted With Sugar

Take twelve codlins, blanch them in water with a little roche-alum in it and some vine leaves; when they are nearly done take off the outside skin, rub the apples over with oiled fresh butter, and sift plenty of sugar over them; then lay them on a clean tin, put them into a slow oven, and when the sugar sparkles like frost take them out. When they are cold serve them up in a trifle glass with perfumed cream round them made as for an apple pie, and on the top of each codlin stick a small flower for garnish.

How To Make Wax Baskets

Take one pound white wax, balf a pound spermaceti, an Ounce flake white, and half an ounce hog's lard. Mix all together over a fire, oil the basket mould with a clean cloth; let the wax be of a moderate heat, and run it round the inside com pleat; when cool take it out of the mould and garnish it with flowers of fat or coloured gum paste, or paint landscapes, etc.

How To Make Capillaire

Mix together six pounds of lump sugar, half a pint of orange flower water, the juice of three lemons, likewise the rind cut thin, a few cloves, mace and cinnamon, one gallon spring water, and the whites of three eggs well beaten; put it over a fire, and when it has boiled a quarter of an hour, run it through a jelly bag, preserve it in small bottles close corked.

Beignets A L'Ltalien

Boil a quarter of a pound of rice in milk till very tender; then add a little sifted sugar, a dessert spoon of orange flower water, grated lemon peel, a little salt, flour, and four eggs, some clean washed currants, two good sized apples, stewed and rubbed through a sieve. Mix all well together; butter writing-paper; drop the mixture upon it with a spoon in rows, in pieces the size of a large nutmeg till full, put the paper into boiling lard. When the beignets quit it, take it away, and let the paste fey till of a light colour; then drain them dry and serve them up with sifted sugar over; or the mixture may be put into boiling Water, in pieces the size of a walnut, and boiled a Quarter of an hour; then drained and served up with sauce over them made with butter, sugar and white wine

Dried Cherries

Gather the largest Flemish cherries (or English bearers) when nearly ripe, pick off the stalks and take the stones away; have ready a thin syrup boiling-hot, put the cherries into it, and let them remain till the next day; then strain and boil the liquor again, and add to the cherries; the same again on the third day; on the fourth day strain the syrup, add more sugar, and clarify it; boil it to a strong consistence, add the cherries, put them into jars, and when they are cold cover them close. When wanted for use take them out, lay them on large drying sieves, and put them in a very slack oven.

N. B. In the same manner may be done apricots, pears, plums, etc.

Pippins With Rice

Boil two ounces of whole rice with half a pint of milk, and when it is nearly absorbed put the rice into a marble mortar, add a table spoonful of brandy, a little grated lemon peel, a small quantity of pounded cinnamon and cloves, two ounces of sifted sugar, two, eggs, and pound all together. Then pare twelve large ripe golden pippins, core them with an apple scoop, mould over them some of the mixture with the hand, put writing paper on a tin-plate, rub it over with sweet oil or butter, put the apples on it, and bake them gently till done; then serve them up in a deep dish with melted butter over, and a little of the syrup of quinces mixed with it.

Pulpton Of Apples

Pare, cut into quarters, and core eight good sized baking apples; put them in to a stewpan, add a bit of lemon peel and a table spoonful of rose water; cover the pan close, put it over a slow fire, and when the apples are tender rub them through a hair sieve, put to the pulp, sugar to the palate, sifted cinnamon and cloves a small quantity of each, four eggs well beaten, a quarter of a pound of the crumb of French bread soaked in a gill of cream, and mix all the ingredients together. Rub the inside of a mould with fresh butter, fill it with the mixture, bake it in a moderately heated oven, when done turn it out on a dish, and serve it up with sifted sugar over.